1876 Bar-Tender's Guide by Jerry Thomas

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139. FIXES AND SOURS.

140. Brandy Fix. (Usci small bar glass.) 1 table-spoonful ofsugar. i a wine-glass of water. i ofa lemon. 1 do. brandy. Fill a tumbler two-tbirds full of sbaved ice. Stir with a spoon, and dress tbe top Avith fruit in season.* 141, Gin Fix. (TJso Btaall bar glasa.) 1 table-spoonful ofsugar. ^ a wine-glass of water. ^ ofa lemon. 1 do. gin. Fill two-thirds full of shaved ice. Stir with a spoon, and ornament the top with fruits in season.

142. Brandy Sour. (Uso small bar glass.)

The brandy sour is made with the same ingredients as the brandy fix, omitting all fruits exceirt a small piece of lemon,the juice of which must be pressed in the glass.

143. Gin Sour. (Use small bar glass.)

The gin sour is made with the same ingredients as the gin fix, omitting aU fruits, except a small piece of lemon, the juice of which must be pressed in the glass.f * The Santa Cruz fix is made by substituting Santa Cruz ru-m mstead of brandy. . . . f The Santa Cruz sour is made bysubstituting Santa Cruz rum instead ofgin. In making fixes and sours be careful and put the lemon skin in the glass.